Chickpea-Potato Soup

Last Updated on September 30, 2024

A thick lunch soup made with potatoes, chickpeas, Vegetable Recipes, chorizo rounds, butter, sweet cream …. and vegetable stock.

Ingredients:

300 g of cooked chickpeas 100 gchorizo 2000 ml of vegetable stock 100 ml sweet cream 5 pcs garlic cloves 4 pcs potatoes 3 pcs medium sized onions 2 tbsp olive oil 1 tbsp butter 2 tsp sweet ground pepper 2 tsp ground chilli 1 tsp Roman cumin pepper salt

Procedure:

1. Heat the oil and butter in a saucepan
2. Add the onion cut into cloves and let it brown, then add the chopped garlic and let it flourish
3. Add the cumin and other spices, paprika and chilli and sauté briefly
4. Pour in the boiling stock, add the diced potatoes, chickpeas and cook for about 15 minutes until the potatoes are soft
5. Remove a third of the soup, blend and strain back into the pot
6. Soften the soup with cream and add salt to taste
7. Cut the chorizo into noodles and fry in a pan
8.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová